Hello my faithful readers.
I apologize for the infrequency of my posts as of late. I was away for a week visiting my fam on the East Coast (And maybe I’ve been a bit lazy). I have been meaning to post this delicious dish for awhile, but just hadn’t gotten around to it.
A few weeks ago, we wandered into an Asian food store a couple blocks from our apartment. This is one thing I love about living in a big city — pretty much every kind of food (restaurants and grocery stores) you can imagine within a 1 mile radius of our apartment. If I walk down the street, I can get some mouth-watering Middle Eastern food, de-lish Persian, amazing Filipino (I am drooling just thinking about those veggie empañadas), Mexican galore, and probably more I don’t even know about. There are also some fantastic Indian restaurants not too far from us. And those are just the restaurants. There are also some great little grocery stores with amazing prices. Down the street I can get a bag of 10 freshly baked, warm pitas for a dollar. A dollar! You can’t beat it. Oh, and another thing we can get for just a dollar across the street — three 10-packs of little corn tortillas, locally made. Such a good deal.
Anyway, back to the Asian food store. I had never been into this one before, but we wandered in one day and picked up a few things. R works at Trader Joe’s, so we usually get the majority of our groceries from there, but TJ’s recently stopped selling the rice noodles we like. I couldn’t find any rice noodles in this store, but I did find soba noodles. I thought they would do the trick, and they seemed pretty healthy too -they’re made of buckwheat flour. That sounds healthy, right?
A few days later I came across a recipe for soba noodles in a cookbook called The Vegetarian 5-ingredient Gourmet, by Nava Atlas. I happened to have all of the ingredients on hand, so I gave it a shot, and mmmm was it good! I absolutely love the texture of the soba noodles, and the flavors of the sesame, soy, and honey are so delicious together. I chose to add in sesame seeds, as well, but that’s totally optional. I also think that adding in some sauteed tofu would turn this from a side dish into a tasty meal. Or if you’re like me, you could just go back for seconds and thirds, and turn what was meant to be a side into a meal.
Asian Sesame Soy Noodles
8 oz. soba noodles
2 Tbsp. sesame oil
2-3 Tbsp. soy sauce
1 tsp. honey or maple syrup
1-2 scallions, thinly sliced
Toasted sesame seeds (optional)
If you want to use sesame seeds, you can just add them in as is, or you can toast them a bit. To toast any kind of seed or nut, just throw them in a sauté pan over medium heat. Don’t leave them alone, though. You don’t want them to burn. Stay by the pan, and stir the seeds often until they get a little color and/or become fragrant. It doesn’t take too long.
Cook the noodles according to the directions on the package.
Combine the sesame oil, soy sauce, and honey in a bowl, and whisk.
Combine the noodles and the sauce and toss well. Garnish with chopped scallions and sesame seeds.
You may not want to share this dish, because it is that good. I
think know I could have eaten it all by myself. Enjoy!